How to Boil Dried Ferns (Namely, Gosari) the Easy Way
The Best Method for Boiling Dried Ferns (Gosari): A Comprehensive Guide to Softening Them Without Pre-Soaking
With the Chuseok holiday approaching, many of us are preparing traditional dishes, and fern ‘namul’ (seasoned vegetable side dish) is a must-have for ancestral rites! Today, I’ll share a detailed method for boiling dried gosari (ferns) easily and quickly, without the need for pre-soaking. Dried gosari, harvested in spring and then dried, is a precious ingredient available year-round. It’s not only easy to find but also incredibly versatile once boiled, perfect for various dishes like namul or stir-fries. 100g of dried gosari yields about 800g after boiling, enough for approximately 4 servings for a family of four. If you need a smaller amount, simply halve the quantity. Traditionally, gosari is soaked overnight before boiling the next day. However, today I’ll guide you through a method where you boil it directly in hot water and then let it steam to achieve a tender texture. We’ll also cover the crucial final step of soaking it in cold water to completely remove any bitterness or toxins. Let’s get started with this simple method for boiling dried gosari!
Ingredients
- 100g dried gosari (yields approx. 800g after boiling)
Cooking Instructions
Step 1
Prepare your dried gosari. If you have ample time, soaking it overnight in lukewarm water is the ideal first step. However, if time is short or you need to cook it immediately, follow the direct boiling method I’m about to explain.
Step 2
If you have pre-soaked the gosari, you can reduce the boiling time to 10 minutes and also shorten the steaming time, depending on how soft the ferns are.
Step 3
Fill a large pot with plenty of water and bring it to a boil. Once the water is boiling vigorously, add 1 tablespoon of flour.
Step 4
Add the dried gosari to the boiling water. Stir well to ensure all the ferns are submerged. Boil for 20 minutes over high heat. It’s crucial to use a generous amount of water and a large pot, as the gosari will expand significantly as it cooks. Adding flour helps to neutralize any musty or earthy flavors.
Step 5
After boiling for 20 minutes, pick up a strand of gosari and test its tenderness by hand. It doesn’t need to be completely mushy, but it should have a pleasant chewy texture when bitten into.
Step 6
Turn off the heat, cover the pot with the lid, and let the gosari steam for 30 minutes. Leaving it to steep in the cooking water allows it to absorb moisture and become tender, transforming from chewy to naturally soft.
Step 7
After 30 minutes of steaming, drain the gosari and rinse it briefly. Then, submerge it in clean, cold water for about 1 hour. This step is essential for completely removing any lingering bitterness or toxins. It’s not just about softening anymore; it’s about detoxification.
Step 8
After an hour in cold water, I tested a strand again. Even the thicker stems were now soft enough to be easily broken by hand, indicating they were perfectly softened.
Step 9
Now, rinse the gosari lightly under running water.
Step 10
Place the rinsed gosari in a bowl and wash it by repeating the rinsing process about 3 times, or until the water runs clear. The initial rinse water might be brownish, but continue rinsing until it becomes transparent, ensuring it’s thoroughly clean.
Step 11
Once you’ve rinsed it clean three or more times, your task of boiling dried gosari is complete! I happened to leave mine to steam for a bit longer due to my schedule, which made them even more tender.
Step 12
For gosari that won’t be used immediately, freezing is an excellent way to preserve its freshness for a long time. It’s best to portion it out for individual uses. I divided the total 800g yield into portions of about 250-300g each. Storing the portions with a small amount of water helps prevent them from drying out in the freezer, making them ready to use directly in cooking after thawing.
Step 13
Seal the portioned gosari in a ziplock bag for an extra layer of protection before freezing. If you plan to eat some soon, store it in an airtight container in the refrigerator and use it within 3 days.
